Raspberry and White Chocolate Mille Feuilles DB challenge

Hope you had a great week! Here is this month Daring Bakers’ challenge!

“Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it!”

My experience : I would have liked the pastry to be more airy. Mine was like compact layers. It was flaky so I guess I kind of succeeded to make the recipe, but maybe I should have omit the step 6 of baking (where you put a heavy tray on top of your pastries so that they don’t puff too much). I will definitely try other recipes and see what could have gone wrong. It was a fun challenge to do anyway! Looking forward to try it again!

For the filling, I did the White Chocolate Cream from A Village Pantry but it’s the second time I try doing such a chocolate whipped cream and both times it kind of became liquid albeit delicious :S

Have fun in the kitchen 😀 I’m heading over to see what the other bakers did!!

I actually love the way your pastry looks. Sure it is compact, but it is super flaky! The while chocolate and raspberry combination sounds delicious, and Ilove you mini circles. Great job on the challenge!

Wow, your photos are beautiful! Gorgeous mille feuilles! Yeah, the recipe seems designed so the pastry is quite thin and flat, and I guess losing the airiness is the price we pay. I think I’m going to try without the heavy pan next time too. I like the idea of letting it puff up a bit. 🙂

Great photography and very elegant presentation! The puff pastry shows indeed ”mille” layers regardless of its thickness which I personally think is just the right. I can only hope to have as much success with my ”restrained” in butter puff pastry that still waits in the feezer… 🙂